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Best Homemade Fig Galette with Cream Cheese
Liudmila

Best Homemade Fig Galette with Cream Cheese

There is something incredibly magical about rustic baking, and this Best Homemade Fig Galette with Cream Cheese is the ultimate proof. If you are looking for a dessert that looks like it came straight out of a cozy French bakery but requires only a fraction of the effort, you have found it. This galette features a perfectly flaky, buttery homemade crust wrapped around a rich, velvety cream cheese base, all topped with beautifully arranged slices of sweet fresh figs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Crust:
  • ¼ cup flour
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ cup unsalted butter
  • 4 tbsp cold water
For the Filling
  • 6 oz cream cheese (or Ricotta/Mascarpone)
  • 2 tbsp honey
  • 1 tbsp vanila extract
  • 10 Fresh Figs
  • 1 egg
  • Powdered sugar for dusting the crust, mint for garnish and powdered sugar.

Method
 

  1. Make the Dough:In a large bowl, mix the flour, sugar, and salt. Add the cold cubed butter. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. Pour in ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30–45 minutes.
  2. Prepare the Cream Cheese Base:In a small bowl, thoroughly mix the softened cream cheese, honey, and vanilla extract until smooth and creamy.
  3. Roll Out the Dough:Preheat your oven to 375°F (190°C). Place the chilled dough on a sheet of parchment paper lightly dusted with flour. Roll it out into a circle roughly 12 inches (30 cm) in diameter.
  4. Assemble the Galette:Spread the cream cheese mixture evenly over the dough, leaving about a 1.5-inch (4 cm) border all around the edge. Arrange the fresh fig slices beautifully on top of the cream cheese layer, slightly overlapping them.
  5. Bake:Brush the folded dough border with the egg wash and sprinkle with coarse sugar if desired. Transfer the parchment paper with the galette onto a baking sheet. Bake for 30–35 minutes, or until the pastry crust is deep golden brown and the cream cheese base is set.
  6. Serve:Let the galette cool slightly before slicing. Drizzle with extra honey and garnish with fresh mint leaves just before serving and powdered sugar. Enjoy warm or at room temperature!